Chicken Gumbo with Okra & White Rice

Start by preparing your ingredients: chop the chicken breast into bite-sized pieces; juice the lemon to get 1/4 lemon juice per person; chop the okra; finely chop the garlic; chop the brown onion; chop the red capsicum. Set these prepared ingredients aside.

Prepare the vegetable stock by combining each stock cube with 450-500ml of boiling water, stirring until dissolved. Measure out 100ml of stock per person and set aside.

Rinse the basmati rice under cold water until the water runs clear. Then, cook the rice according to package instructions until it's fluffy and cooked through. Set aside, keeping it warm.

In a large pot or Dutch oven, heat the olive oil (1/2 tablespoon per person) over medium heat. Add the chopped onions and garlic, and sauté until they start to soften and become fragrant.

To the pot, add the chicken pieces and cook until they are no longer pink on the outside. Sprinkle with plain flour and stir well to coat the chicken evenly.

Add the chopped tomatoes, red capsicum, okra, red kidney beans, prepared vegetable stock, fresh thyme, and dried bay leaves to the pot. Bring the mixture to a boil, then reduce heat to a simmer.

Cover the pot and let the gumbo simmer for 20-25 minutes, or until the vegetables are tender and the chicken is cooked through. Remove the bay leaves and season the gumbo with salt, pepper, and the lemon juice prepared earlier to taste.

Serve the chicken gumbo hot over the cooked white rice. Optional: garnish with additional chopped fresh thyme or parsley for added flavor and presentation.